Serve with a crusty roll.
1 tablespoon olive oil
In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of grated Parmesan.
Per Serving: 351 Calories; 9g Fat (22.0% calories from fat); 3g Saturated Fat; 32g Protein; 38g Carbohydrate; 5g Dietary Fiber; 47mg Cholesterol; 1512mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fat.
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